Milk Chocolate-Mocha Bars

Makes 36
Prep 20 m
Bake 20 m


Cookie Bars

Mocha Frosting


  1. 1 of 1 Heat oven to 350 degrees F. Coat 13 x 9 x 2-inch baking pan with nonstick vegetable-oil cooking spray.

Prepare cookie bars:

  1. 1 of 4 Sift together flour, cocoa powder, 2 tablespoons espresso powder, baking powder and salt into a bowl.
  2. 2 of 4 With electric mixer on medium-high speed, beat 1/2 cup butter in a large bowl until smooth and creamy. Add the brown sugar and granulated sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla until blended.
  3. 3 of 4 On low speed, beat in the flour mixture until well blended. Stir in the pecans if using and 1 cup milk chocolate chips until evenly distributed. Spread the batter evenly into the prepared baking pan; the batter will be a bit sticky.
  4. 4 of 4 Bake in 350 degree F oven for 20 to 25 minutes or just until edges begin to pull away from sides of pan. Cool the cookie completely in the pan on a wire rack.

Prepare mocha frosting:

  1. 1 of 2 Stir together warm milk and espresso powder in a small bowl until the 1 tablespoon espresso powder is dissolved. Beat together the confectioners sugar, 1/2 cup softened butter and vanilla in a medium-size bowl until well blended and smooth. Gradually beat in warm espresso mixture until the frosting is smooth.
  2. 2 of 2 Once cookie bar in pan has cooled completely, spread evenly with mocha frosting. Sprinkle top with the 1/2 cup milk chocolate chips. Place pan in refrigerator briefly until frosting is set. Cut into 36 bars. Store in the refrigerator. Makes 3 dozen bars.
Nutrition Information for Milk Chocolate-Mocha Bars
Servings Per Recipe: 36
Per Serving: 21 mg chol., 3 g sat. fat, 23 g carb., 5 g Fat, total, 1 g pro., 141 kcal cal., 1 g fiber, 32 mg sodium